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The baking pro shares her top six tips for perfect macarons. Joanne’s Secrets to Success Use a scale to weigh ingredients like confectioners’ sugar and almond flour— it’s much more accurate than a cup measure. Bring the egg whites to room temperature before using; they’ll whip up better. (Separate eggs when they’re cold, though; it’s easier to do). Use a flat Baking sheet and a new piece of parchment (or a nonstick baking liner) to ensure that your cookies bake into a nice round shape. if the baking sheet is warped or if your parchment’s creased, you may end up with amoebashaped cookies. test the sUrface of the Batter after it has rested for 20 to 30 minutes. it should have dried out a bit and no longer feel tacky, ensuring that each cookie forms a crisp, delicate top when baked. if the batter still feels tacky, let it rest for a few more minutes before baking. for sources , see Where to Buy i t rotate the cookie sheet halfway through baking so that the cookies bake to an even pale gold. leave a narrow, Unfilled Border when piping the filling onto the cookie bottoms. When topped with another cookie, the filling will extend to the edge. finecooking.com 73